Miso-Marinated Sable with Crisp Silken Tofu in a Bonito Broth

Name: Miso-Marinated Sable with Crisp Silken Tofu in a Bonito Broth
Yield: Serves 4
Cuisine: Japanese
Ingredients: 2 tablespoons dashi; Cooked kombu from dashi, cut into ¼-inch-thick strips; Cooked kombu from dashi, cut into ¼-inch-thick strips; 1 teaspoon yuzu juice; Neutral-flavored vegetable oil; 1 tablespoon sugar; 1 tablespoon mirin; 1 tablespoon soy sauce; 1 (14-ounce) package silken Japanese tofu, cut into 4 rectangles; Black pepper to taste; 1 teaspoon salt; ½ cup cornstarch; ¼ cup julienned scallion greens; 4 heaping tablespoons red tobiko (flying fish roe); 4 heaping tablespoons red tobiko (flying fish roe); 3 tablespoons mirin; ½ cup saikyo miso (sweet white miso); 3 tablespoons sake; Splash of yuzu juice; 4 (6-ounce) sable (black cod) fillets, skin on; ½ cup saikyo miso (sweet white miso); 3 scallion whites, sliced lengthwise to make fans; ¼ cup mirin, boiled to cook out some of the alcohol; ¼ cup soy sauce; 1 quart dashi; ¼ cup mirin, boiled to cook out some of the alcohol

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooking without Borders

By Anita Lo

Published 2011

About

When I first opened annisa, I had an incredibly talented Japanese cook named Aki. He really loved food, and though he spoke very little English (it was kind of amazing that we were able to communicate), I couldn’t have managed without him. It wasn’t easy to find staff back then; we were, relatively speaking, a tiny operation and didn’t have lots of money.

Among the many things Aki contributed to the restaurant, he is responsible for at least two of the components in this reci

Ingredients

Asia
Japan
Fish course
Pescatarian

Ingredients

Method